Tex-Mex Seasoning Mix

• 2 tablespoons dried parsley flakes
• 4 teaspoons dried minced onion
• 4 teaspoons chili powder
• 3 teaspoons dried minced chives
• 3 teaspoons ground cumin
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Corn chips
• 7 cups uncooked wide egg noodles
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 1 cup sour cream
• 2 tablespoons milk
• 3 packages (6 ounces each) ready-to-use Southwestern chicken strips
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained

1. In a small bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 6 tablespoons.
2. To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips. Yield: about 1 cup.
3. To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through.
4. Drain noodles; add to sauce and toss to coat.

parsley flakes, onion, chili powder, chives, ground cumin, mayonnaise, sour cream, corn chips, egg noodles, process cheese, sour cream, milk, ready, black beans, tomatoes

Taken from www.tasteofhome.com/recipes/tex-mex-seasoning-mix/ (may not work)